Brownies or chocolate chip cookies? With this brown butter brookie recipe, you don’t have to choose. Fudgy brownie batter and chewy chocolate chip cookie dough are layered together before baking, while browned butter adds a rich, nutty flavour that makes both even better. This recipe combines the batter of fudgy brownies with dollops of chewy chocolate chip cookie dough to deliver the best of both in every bite.
Brown Butter Brookie
Ingredients
Brownie
- ½ cup unsalted butter
- ¾ cup chopped semi-sweet chocolate
- 1½ tsp vanilla
- 1 tsp instant espresso or coffee optional
- ¾ tsp kosher salt
- ⅓ cup Dutch-processed cocoa powder or unsweetened cocoa powder
- 1½ cup + 2 tbsp granulated sugar
- ⅓ cup packed brown sugar (light or dark)
- 2 large eggs
- ½ cup all-purpose flour
Chocolate Chip Cookie
- ½ cup unsalted butter
- ½ cup packed brown sugar (light or dark)
- ⅓ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla
- 1¼ cups all-purpose flour spooned and levelled
- ½ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ cup chopped semi-sweet chocolate
Instructions
- Line 13×9-inch (33×23 cm) pan with foil or parchment paper with overhang.
Brownie
- Melt butter in pot over medium heat until foamy and browned, stirring to incorporate browned bits.
- Transfer to bowl (reserving the pot for the cookie mixture) and let cool for 2 to 3 minutes before adding chocolate and stirring until smooth. Stir in vanilla, espresso (if using) and salt.
- Stir in cocoa powder until smooth.
- In large bowl, using electric mixer, beat granulated sugar, brown sugar and eggs on medium-high until light in colour and volume has increased, 2 to 3 minutes. Stir in chocolate mixture followed by flour just until combined. Set aside.
Chocolate Chip Cookie
- Preheat oven to 350℉. Melt butter in reserved pot over medium heat until foamy and golden brown, stirring to incorporate browned bits. Transfer to large bowl and let cool for 10 minutes.
- Add brown sugar, granulated sugar, egg and vanilla to cooled butter. Using electric mixer, beat until mixture is light and thickened. Stir in flour, salt, baking powder and baking soda; stir until just combined. Stir in all but 2 tbsp of the chocolate.
Brookie
- Using a 2 tbsp cookie scoop, or large spoon, dollop cookie dough onto prepared pan; follow by dropping brownie dough in between cookie dollops. Using wet hands or back of spatula, flatten dough, banging pan on counter to help even out the mixtures.
- Sprinkle over and press in the remaining 2 tbsp chocolate. Bake until top is shiny, edges are set and a cake tester inserted into brownie at centre comes out with gooey crumbs, about 22 minutes.
- Let cool in pan on rack for 30 minutes. Lift foil and remove to rack to cool completely. Cut into squares.
Notes
Why You Shouldn’t Overmix Brownie Batter
Flour is among the last ingredient added to cookie, brownie and cake recipes for good reason. As soon as the flour mingles with the wet ingredients and stirring begins, gluten bonds get activated. This is a good thing, as it’s what contributes to the overall structure and texture of the baked goods. But too much of a good thing is less so. Over mixing, or stirring flour in very actively, increases the strength of these gluten bonds leading to tough, dry baked goods. To prevent this, fold in your flour gently just until any traces of flour are gone. If you’re using a stand mixer, stop mixing when there is still flour visible in the dough or batter and finish with a spatula.
Choosing the Best Chocolate for Brookies
This recipe calls for chopped semi-sweet chocolate. Chopped for the rough-edged, random-sized pieces that bring a touch of whimsy and charm. Semi-sweet for its versatility. Generally, semi-sweet chocolate has a range of 35-60% cocoa solids. In chocolate, the lower the percentage, the higher the sugar content and therefore sweeter flavour. Milk chocolate has a very low cocoa solid percentage, while dark chocolate ranges from 70-100%. With semi-sweet lying safely in the mid-range, it’s a versatile chocolate perfect for everyday baking needs. However, there’s nothing wrong with changing it up. Maybe a dark chocolate in the brownie batter and milk chocolate in the cookie dough? Sounds like brookie magic.
How to Cut Perfect Brookie Squares
To easily cut squares, chill the brookie in the refrigerator for 10 to 15 minutes. Use a large chef’s know, wiping it and running it under hot water between each cut.
Everything You Need to Know About Brookies
What is a brookie?- A brookie combines fudgy brownies and chewy chocolate chip cookies in one dessert. Some recipes layer the two batters, while others swirl them together before baking.
- Why brown the butter?
- Browning butter caramelizes the milk solids, creating a deeper, nuttier flavour that enhances both the brownie batter and the cookie dough.
- What’s the best chocolate to use?
- Semi-sweet chocolate offers the best balance of sweetness and cocoa flavour, but dark chocolate creates a richer brookie while milk chocolate produces a sweeter result.
- Can brookies be frozen?
- Yes. Once cooled completely, cut into squares and freeze in an airtight container for up to three months. Thaw at room temperature before serving.
- How do you know when brookies are done?
- The edges should be set while the centre still looks slightly soft. A tester inserted into the brownie portion should come out with moist crumbs rather than wet batter.
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